L3 HSC Technical Certificate unit worksheet Unit 306 - Understand health and safety in social care settings The numbers after each question relate to the assessment criteria in the standards 1. Identify legislation relating to health and safety in a health and social care setting (1.1.1) There are several legislations which would relate to health and safety in a social care setting: - Health and Safety at work act 1974‚ (Health and safety for all doing activities at work) Management
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Bacteria- Salmonella‚ Staphylococcus aureus‚ Clostridium perfringens. Salmonella causes food poisoning caused by infection with the salmonella bacterium. Staphylococcus aureus- causes skin infections such abscesses‚ respiratory infections such as sinusitis and food poisoning. Clostridium perfringens- causes food poisoning with symptoms of diarrhoea and abdominal cramps Viruses- Pandemic influenza‚ HIV‚ herpes simplex and hepatitis. Pandemic influenza is a virus which the human population has little
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In 2015 Chipotle Mexican Grill faced an E. coli epidemic in many of its establishments across the country. The fast-food chain has grown rapidly in a short time‚ but the recent bacteria scare is putting strain on Chipotle’s sales. Back in October 2015‚ multiple cases of people getting sick were reported in the states of Washington and Oregon. As of January 2016‚ 55 people had fallen ill across 11 states. Chipotle’s biggest problem is that it had no idea what products were contaminated with E. coli
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1. Causes of food spoilage and food poisoning. What is Food Spoilage? Food spoilage is caused by tiny invisible organisms called bacteria. Bacteria live everywhere we live‚ and most of them don’t do us any harm. Pathogens: Harmful Bacteria The bacteria we’re concerned with from a food safety standpoint are the so-called "pathogens" that cause food poisoning. And these pathogens‚ like salmonella or Escherichia coli‚ don’t produce any smells‚ off-tastes or changes in the food’s appearance —
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The New Year’s Eve Crisis Submitted in partial fulfilment of the requirements of the course Written Analysis and Communication I Instructor: Prof. Avani Desai Academic Associate: Mr. Sudhir Pandey Submitted on June 30‚ 2012 by xxxx Section B June 30‚ 2012 Mr. Michael Valenti Michael’s Homestyle Pasta Connecticut Dear Mr. Valenti‚ Subject: Advice regarding the decision on Southern Pasta Salmonella poisoning issue The enclosed report contains my analysis of the Salmonella poisoning
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E coli Out break Analyze Good Health Hospital’s records and itemize recent nosocomial infections that occurred within the past year. In your report‚ categorize the different parameters (i.e.‚ person‚ time‚ place‚ ethnicity‚ and gender) used in the compilation of data into the information summative. The Good Health Hospital records of 2013 have indicated that was an E-Coli O157:H7infection spread among the patients in the Tampa Bay area.” The E coli can be ingested from contaminated foods and cause
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|Questions |Answers | |1.1 identify potential food-safety hazards when | | |preparing‚ serving‚ clearing away and storing food | | |and drink |
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Diseases such as food borne illness in eating food. Everyone must have knowledge what they could get if don’t practice food sanitation. Main Points in Sanitation To ensure high standards of sanitation‚ the following essentials should be complied with: 1. Physical equipment and layout should be conducive to good sanitary practices. 2. Food should be safeguarded in distribution and services. 3. Food should be handled‚ stored and refrigerated so as to prevent spoilage and contamination
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Environmental forces affecting Greggs and their impacts In today’s society there are a number of forces affecting how businesses run; in this essay I will explain how different forces affect a bakery chain called Greggs. Greggs is the largest bakery chain in the UK‚ over the course of its existence Greggs has already adapted numerous times to adapt to changing requirements in its target population and to try and maximise profits. In 1972 Greggs expanded outside of North Eastern England for the first
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P1: explain potential hazards and the harm that may arise from each in a health or social care setting. To achieve P1 you need to explore the hazards that might arise in a health and social care setting. The focus is on explaining hazards that may arise for a specific service user group (elderly‚ young children‚ young adults with learning difficulties) when providing services for that particular group. It is a good idea to base P1 on a particular setting‚ the setting that you plan to carry
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